Erin’s Recipe Rundown
Texture: Chewy, with crisp golden edges and gooey centers.
Taste: Nutty notes from the brown butter and richness from the almond flour. Sprinkle them with flaky salt after baking!
Ease: SO easy to make! No mixer required.
Recommended GF Flour: Works great with many gluten-free flour blends. Use a high-quality flour that contains xanthan gum. I like King Arthur Flour and Bob’s Red Mill.
Would I make these again? Absolutely! Of all the recipes on my website, this is my very favorite! We make these cookies at least once a month. I especially love freezing the cookie dough balls so we can have freshly baked cookies in minutes.
xoxo erin
If you’ve been searching for the BEST gluten-free chocolate chip cookie recipe – look no further! I’ve been eating 100% gluten-free for over 10 years now and THIS is the chocolate chip cookie recipe of my dreams
Featured Comment
From Christine: “100 STARS!! Browning the butter is genius. My Mother made the best chocolate chip cookies (with regular flour)….I would put these up against her and no one would know they were gluten free. Thank you.”
Table of Contents
- Erin’s Recipe Rundown
- Ingredients You’ll Need
- How to Make Gluten-Free Chocolate Chip Cookies
- Why do I have to let the dough rest for 30 minutes?
- Why do you add almond flour? Can I make these cookies nut-free?
- Can I use all almond flour?
- Dough Consistency?
- Can I make these cookies dairy-free?
- Storage/Freezer Instructions
- More Favorite Gluten-Free Cookie Recipes
- Top Tips for Gluten-Free Chocolate Chip Cookies
- Gluten-Free Chocolate Chip Cookies (5-Star Recipe!) Recipe
Ingredients You’ll Need
- Gluten-Free Flour: For best results, use a high quality gluten-free flour blend that contains xanthan gum. King Arthur Flour Gluten-Free Measure-For-Measure Flour is my favorite gluten-free flour. I’ve also had good results with Bob’s Red Mill Gluten-Free 1:1 Baking Flour.
- Almond Flour: I like to add a little almond flour along with the gluten-free flour. It gives the cookies richness and helps them to bake up golden brown. It’s my secret ingredient in many gluten-free baked goods like my gluten-free banana bread and gluten-free muffins! If you’re allergic to nuts you can leave out the almond flour and substitute more gluten-free flour.
- Butter: Sometimes gluten-free baked goods can lack flavor. Brown butter gives these cookies a delectable nutty, toasty almost caramelized flavor that you can’t get from anything else.
- Milk: I add 1 tablespoon of milk to replace the moisture lost by browning the butter. Any kind of milk will work.
- Chocolate Chips: Chocolate chips are usually naturally gluten-free! My favorite brand is Guittard. You can also use chopped chocolate bars – any kind you like! I’ve used the bag from Costco, Nestle and Enjoy Life all with great results.
How to Make Gluten-Free Chocolate Chip Cookies
To make these cookies, start by whisking together the dry ingredients. They you’ll brown the butter.
TO BROWN THE BUTTER:
- Melt the butter in a medium skillet over medium-low heat, stirring occasionally.
- Once the butter is melted and begins to foam, stir continuously to prevent the milk solids from sticking to the skillet. The butter will change from yellow to golden brown quickly and will have a nutty aroma. Remove from the heat and immediately pour into a medium bowl.
Whisk the brown butter together with the sugar, followed by the eggs and vanilla. Then stir in the dry ingredients and the chocolate chips.
Let the dough rest for 30 minutes before baking, or even better – chill it overnight to let the flavors develop.
Why do I have to let the dough rest for 30 minutes?
After you mix the dough together it’s important to give it at least a 30-minute rest. This gives the gluten-free flour time to hydrate and the flavors a chance to develop. It also helps guarantee non-gritty cookies.
If you have more time, I recommend refrigerating the dough for an even better flavor. The dough will keep in the refrigerator for up to 5 days. The longer the dough sits the better the flavor will be!
Luckily just a room temperature 30-minute rest will do and no overnight-in-the-fridge chill is needed. So you can still have chocolate chip cookies shortly after a craving strikes!
Why do you add almond flour? Can I make these cookies nut-free?
I like using a little almond flour because it gives the cookie dough moisture and richness. It helps the cookies bake up nice and golden color. To make these cookies nut-free substitute the 1/4 cup almond flour with an additional 1/4 cup gluten-free baking flour.
Can I use all almond flour?
No. I don’t recommend using all almond flour in this recipe. Almond flour has very different properties than gluten-free 1:1 baking flour. Check out this recipe for a great almond flour chocolate chip cookie!
Dough Consistency?
If your cookie dough looks too thin, add a few tablespoons of extra flour. The brand of flour and how you measure it can affect the dough’s consistency. (See the video/process shots for the ideal thickness!)
Can I make these cookies dairy-free?
Yes! To make these gluten-free chocolate chip cookies dairy-free you can use melted vegan butter in place of the brown butter. No need to brown the vegan butter (it won’t work!). You can also replace the milk with almond milk.
Storage/Freezer Instructions
- To Store: Store these cookies in an airtight container at room temperature for up to 5 days.
- To Freeze: Scoop the dough into balls and place them on a small baking sheet or plate lined with parchment paper. Pop the sheet into the freezer until the dough balls are solid, which usually takes about 1-2 hours. Then, transfer the frozen dough balls into a freezer bag or air-tight container, making sure to squeeze out any extra air. Label the bag with the date.
- To Bake From Frozen: When you’re craving cookies, simply take out as many dough balls as you need, place them on a baking sheet and bake according to the recipe instructions. You may need to add a few minutes onto the bake time. It’s a simple way to enjoy warm, fresh-baked cookies anytime!
More Favorite Gluten-Free Cookie Recipes
- Gluten-Free Brown Butter Snickerdoodles
- The One True Gluten-Free Sugar Cookie Recipe
- Gluten-Free Oatmeal Chocolate Chip Cookies
- Gluten-Free Peanut Butter Cookies
- Gluten-Free Christmas Cookies
Top Tips for Gluten-Free Chocolate Chip Cookies
- Brown butter: Gives these cookies a delectable nutty flavor
- A tablespoon of milk: Prevents grittiness and helps the cookies get golden
- 1/4 cup almond flour: For a golden brown color and yummy flavor (can use more gluten-free flour instead if you have a nut allergy)
- 30 minute rest: Gives the flour time to hydrate and prevents grittiness
- A sprinkle of sea salt: Optional, but delicious for gourmet bakery-style cookies!
Gluten-Free Chocolate Chip Cookies (5-Star Recipe!)
Video
Ingredients
Dry Ingredients:
- 1 1/3 cups (200g) gluten-free measure-for-measure flour
- 1/4 cup (25g) almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
Other Ingredients:
- 1/2 cup (113g) butter
- 1 tablespoon milk of choice
- 3/4 cup (160g) brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup (170g) chocolate chips
- sea salt for sprinkling optional
Instructions
- In a medium bowl, whisk together the gluten-free flour, almond flour, baking soda and salt. Set aside.
- Melt the butter in a medium skillet over medium-low heat, stirring occasionally.
- Once the butter is melted and begins to foam, stir continuously to prevent the milk solids from sticking to the skillet. The butter will change from yellow to golden brown quickly and will have a nutty aroma. Remove from the heat and immediately pour into a medium bowl.
- Add the milk, brown sugar and granulated sugar to the brown butter. Whisk to combine.
- Whisk in the egg and vanilla until smooth and creamy.
- Using a rubber spatula, mix in the dry ingredients until well-combined. Stir in the chocolate chips.
- Cover the bowl and let the dough sit at room temperature for 30 minutes, or refrigerate for up to 5 days.
- Preheat the oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.
- Scoop the cookie dough into round balls, about 2 tablespoons per ball. Place on the prepared baking sheet, about 2 inches apart.
- Bake for 10-12 minutes or until the edges are golden brown and the center is set.
- Remove from the oven and cool on the baking sheet for 5 minutes. Sprinkle with flaky salt, if desired. Transfer to a wire rack to cool completely.
If your flour blend does not contain xanthan gum but you have xanthan gum in the cupboard, can you estimate how much to add to this recipe? Thank you!
Yes! You can add 1/2 teaspoon xanthan gum.
I made these once and loved’em; went to do it again and got the box ‘o flour, because there was no bag that I usually get, made the 1st 6 and then read the fine print. Xanthan gum! And now it’s supposedly “weird” ingredient?! So with the rest, I made cupcakes instead.
We’ve loved this recipe for a few years now. I made this alongside 6 other recipes. Because I wanted to see which ones my family loved best and this recipe beat out all of the others… even with me accidentally adding too much milk so they spread a bit this time. It’s more than a keeper. Which other cookies are your favorites on the site?
The best gluten free cookies I’ve ever had. I receive nothing but compliments when I make them, and the recipe couldn’t be easier to follow. Thank you!
I’m so glad the cookies turned out for you!
Could I swap the almost flour for oat flour? Did you change the recipe?
I swore there was another recipe with oat flour and one egg and one egg yolk.
No this recipe hasn’t changed since I published it originally in 2018! I will be sharing an oat flour chocolate chip cookie next month so be on the lookout for that 🙂
I followed the recipe exactly except I reduced the brown sugar by 1/4 cup. Eating a test cookie now and they are definitely sweet enough with the reduction in sugar. Crispy and a bit cake like. Good flavor.
I guess I can stop looking for a gluten free chocolate chip cookie recipe because this is the best! I made these cookies for some friends and they were amazing. Even though I typically eat cookies with gluten, I’ll smash a bunch of these any day. I received compliments today from everyone who ate them. Thanks for the great recipe!
I’m so glad you enjoyed them! Happy your friends liked them too 🙂
My husband said I should become a GF baker! Hands down the best gluten-free cookies I’ve ever eaten. I love the flavor achieved by browning the butter—I may do this with all of my cookies in the future. I went (almost) by the recipe and used Namaste GF 1:1 substitute for wheat flour (it’s what Costco had). Before I saw the part about the milk making up for the butter shrinkage, I added enough butter to bring the quantity to 1/2 cup (~1 1/2 tablespoons), let it melt in the brown butter, then added the milk. So glad to have found this recipe. Thank you!
I’m so glad you like the recipe! Thanks for the comment 🙂
5 stars from my 6yo son! He love these wonderful cookies!
He just added they are the best of the world
I’m so glad you and your son enjoyed the cookies! Thanks for the comment 🙂
These are amazing! Past the tested with my picky non- GF family ( I had to hide so not to share )
Definitely keeping this recipe.!
Sometimes I hide these cookies too – ha! Glad you enjoyed them 🙂
Do you flatten the dough or will they spread out? Ty
They will spread! 🙂
I’ve made this recipe MANY times. I’m actually known for these cookies now, and friends request them all of the time! My last roommate had a gluten free diet, but I have no need for gluten free recipes and I’m out of gf flour. So, for my funny question – is this recipe as good if you use regular flour?
Ha! I actually haven’t tried these with regular flour so I couldn’t say. I’m so glad you like them though 🙂
What can l use instead of almond flour for the chocolate chip cookies
You can use more gluten-free 1:1 baking flour in place of the almond flour!
Hi Erin! Thank you for the recipe! I’m thinking of making a big batch of dough and freezing some to bake another day. Would you expect the GF flour to freeze/defrost any differently than regular flour? Thanks!
That sounds like a great idea! I freeze these dough balls all the time. They’re delicious baked straight from frozen! Nothing would be different from freezing regular cookie dough. I hope this helps!
The best chocolate chip cookie recipe I have ever tasted!!! The gluten free component is completely hidden. Highly recommend you try this easy recipe.
Just made these for the 1st time and added butterfinger bits…. they’re delicious. I used Miyokos df butter (never browned butter before, so I hope I did it somewhat right). As others, mine spread out too, but I still think they’re perfect… I used Bob’s 1:1 gf flour. Thanks for the recipe. I’ll be using it again for sure.
Butterfinger bits sounds delicious! Miyokos dairy-free butter has a lot of coconut oil in it so I would expect the cookies would spread more with that. You don’t need to brown dairy-free butter, it won’t work – but you can definitely use it melted! I’m glad overall it turned out for you 🙂
I don’t think I’ve ever written a recipe review. These are AMAZING. Perfect really. I didn’t have almond flour this time but it worked amazingly just substituting more flour. They are one of the absolute best chocolate cookies I’ve ever had, let alone gluten-free. Thank you so much!!
I’m so happy to hear that! Thanks for the comment 🙂
These are the best chocolate chip cookies we have ever eaten! Wow! They are amazing!!
I’m so glad you enjoyed them!
These are incredible!!! Question: can you make the dough ahead and refrigerate over night and use it the next day?
Thanks!!
Yes absolutely! The dough only gets better as it sits!
Do you think it makes any difference if you use dark or light brown sugar?
Either one will work great! Dark brown sugar will lend a little bit more color and a richer flavor.